Sovas Sauerkraut

• 2 lb sauerkraut , rinsed and drained
• 4oz bacon, cut in 1" pieces
• 1 onion, chopped
• Large pinch of sugar or to taste
• Salt and pepper to taste
• Caraway seeds, - as much as you like
• Wondra or flour
• Water

1. Rinse and drain kraut well
2. Cook bacon in large pot. Add onion when fat has rendered. Cook as long as you have time , but at least until the onion is translucent.
3. Add caraway seeds if wanted, and cook one
4. minute.
5. Add sauerkraut and about 1/2 cup of water to scrape up the brown bits in the pan.
6. Stir. Heat through.
7. Add generous pinch of sugar to balance the sour taste of the kraut and give it more color.
8. Stir. Add more water if bottom of pan gets dry.
9. Start adding flour a little at a time, and add water to get a thicker sauce . But not saucy !
10. Continue to cook stirring frequently adding more water and flour if needed, or just waster over low flame.
11. This gets better with longer cooking. I like it when the kraut loses its crunch, and is soft.
12. When making leftovers, this can be baked.

sauerkraut, bacon, onion, sugar, salt, caraway seeds, wondra, water

Taken from www.epicurious.com/recipes/member/views/sovas-sauerkraut-52068851 (may not work)